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market-farming - Re: freezing and value added

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Subject: Market Farming

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Chronological Thread  
  • From: cappy AT harborside.com
  • To: market farming <market-farming AT franklin.oit.unc.edu>, Adriana Gutierrez <gutierrez-lagatta AT home.com>
  • Subject: Re: freezing and value added
  • Date: Wed, 2 Feb 2000 09:05:48 -0800


Quoting Adriana Gutierrez <gutierrez-lagatta AT home.com>:

> > But before we sign any rental agreements we're
making completely sure
> that
> > our plans pass all of the requirements of the
health department, ag and
> > markets, yadda yadda.
> Shared kitchens make a lot of sense and it's great
that somebody else can
> worry about inspections, permits, etc. What training
and certification
> requirements are there for the users of these
kitchens?
>
> ---
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>
Hi there,

I think it was last week I mentioned commercial
incubator kitchens - quite a few are in operation here
in the northwest.

First of all, check with your state Dept of Ag.
They'll have a list of any commerical kitchens in your
state. (at least they should).

Talk with the staff at existing commerical kitchens
around the nation.

I mentioned Columbia Gorge Community College (east of
Portland, Oregon). Coordinator is Mary Ann Pauline
541 296-6182

The college has a website....I need to check that out.
In the meantime, just type in Columbia Gorge Community
College under search and you'll find them.

There was an article a couple weeks ago in the paper I
write for, Capital Press Agruiculture Weekly. Let me
go back and get more information on that one. Very
interesting story about a couple women applying and
getting a grant to start and operate the kitchen.
(Washington state)

Each commercial kitchen is bound to help you. Ask for
their brochures, websites, etc.

The one at Columbia Gorge Community College has all
sorts of support help, training, and cutomers renting
space have to take an introductory workshop on health
regs, logistics, etc.

Good luck,

Cappy Tosetti
on the Oregon coast

www.bumpercropmarketing.com




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